Allergen: Contains Soy

Sticky pineapple pork ribs

Sticky pineapple pork ribs

Serves:

 

Ingredients

  • 3 racks of pork spare ribs

 

Marinade

  • 3 cups pineapple juice
  • ½ cup brown sugar
  • ¼ cup honey, warmed
  • 2 tablespoons soy sauce
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cracked pepper
  • ¾ cup good-quality barbecue sauce, plus more for serving

Method

Lay each rack on a chopping board upside down. Using a very sharp paring knife, carefully remove the membrane that runs underneath. Using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).

Place the rib racks in a large non-metallic dish – you may need to split them into two dishes.

Whisk all marinade ingredients together and when the marinade is completely cool, pour over the pork ribs.

Cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.

If using a charcoal barbecue, organize it for indirect grilling – two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.

If you are using a gas grill, set the grill on medium heat.

Place the ribs in the middle of the barbecue, away from direct heat.

Close the lid of the barbecue and leave the vents open for 1 ½ hours. Turn the ribs after 40 minutes. Baste them every 20 minutes with the remaining marinade.

The ribs are ready when the meat has shrunk back away from the end of the bones. Slice between the bones and serve slathered in extra barbecue sauce.

 

Notes:

  • This is so good with a Texas-style potato salad. Boil a kilo of brushed potatoes, chop up a handful of dill pickles, and mix in mayonnaise and yellow mustard to taste. Add salt and pepper as well to taste.
  • We like to have this with slices of bread to mop up the barbecue sauce with as well.
  • If you find the ribs are cooking too fast in your gas barbecue, remove them once they are nice and browned on all sides; wrap them tightly in foil and place in a roasting pan. Continue cooking them in the oven at 180°C instead.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Chicken chasseur

Chicken chasseur

Serves:

 

Ingredients

  • 1 packet MAGGI  Chicken Chasseur Recipe Mix
  • 1 kg chicken pieces
  • 1 sliced onion
  • 100g sliced mushrooms
  • 2 tablespoons tomato paste
  • 1 tablespoon oil
  • 4-5 cups sliced mixed vegetables
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon grated fresh root ginger

 

Method

Prepare MAGGI Cook in the Pot Chicken Chasseur recipe mix following the directions on the packet.

Heat the oil in a large saucepan or wok.

Add the vegetables, putting in first those that take the longest time to cook.

Stir fry for 3 – 4 minutes.

Add the oyster sauce and ginger, and stir well.

Cover the pan and cook for a further 1 – 2 minutes or until the vegetables are just tender.

 

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Serving Suggestions

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Easy peasy chocolate mousse

Easy peasy chocolate mousse

Serves:

Ingredients

  • 180g good quality dark chocolate
  • 4 eggs, separated
  • 250ml cream

Method

Beat egg whites until they form stiff peaks. Set aside.

Melt chocolate by breaking up, putting in a microwave-proof bowl and use a low power setting (40%) for 1 minute, stir, then heat again on same power setting for another 40 seconds, stir. Repeat another 40 seconds if you need to.

Once it’s melted, add the egg yolks, combine thoroughly and allow to cool for about 15 minutes.

Meanwhile whip cream until it sticks to beaters, pour in the chocolate and egg mixture and mix with a spatula until well combined.

Finally, add the egg white and fold through again with the spatula gently until all combined, pour into serving glasses or bowl and refrigerate until served.

Notes:

  • This Chocolate mousse recipe is super-easy and only takes about 20 minutes.
  • There’s a lot of room for giving this recipe an imaginative – add mint essence, Kahlua, Tia Maria, orange juice, chilli, amaretto, cherry brandy, honey – anything you think goes well with chocolate to give it a bit of individuality, I just like it chocolate but loads of other people love the variations above… just choose your poison!
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

 

Serving Suggestions

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Volcano birthday cake

Volcano birthday cake

Ingredients

Chocolate mud cake

  • 200g unsalted butter, softened
  • 200g good quality dark chocolate, broken into pieces
  • 160mL espresso coffee (or 6 teaspoons instant dissolved in 160mL water), optional
  • 125g (nearly 1 cup) self raising flour
  • 125g (nearly 1 cup) plain flour
  • 50g cocoa powder
  • half a teaspoons bicarbonate of soda
  • 480g (2 and a half cups) caster sugar
  • 60mL (quarter a cup) vegetable oil
  • 4 eggs, lightly beaten
  • 110mL buttermilk

Chocolate ganache

  • 200mL thin cream
  • 200g good quality dark chocolate, broken into pieces

Decoration

  • 2 sheets red cellophane
  • 1 sheet yellow cellophane
  • 1 cup red jelly (pre-made)
  • 1 cup orange jelly (pre-made)
  • 1 cup red, yellow and white jubes

You will need a Baba cake tin (a deep ring tin; mine has 21cm top diameter x 10.5cm height) and 30cm round cake stand or plate for this recipe. And a plastic table cloth to catch the lava flow!

Method

Preheat oven to 160C. Generously grease the tin and then sprinkle with 2 tablespoons of flour. Jiggle the tin around to coat evenly, then discard any remaining flour.

Place the butter, chocolate and coffee (with water if using instant) in a saucepan and stir over low heat until melted, remove from heat and allow to cool slightly.

Sift flours, bicarb and cocoa into a large bowl of an electric mixer, add the sugar and beat on low speed to combine. Add the combined eggs, oil and buttermilk and beat on a low speed until well combined.

Spoon into tin and bake for about 1 hour and 15 minutes or until a skewer inserted into the cake comes out clean. Leave the cake in the tin until cold. Ideally, make the cake the day before and then once cool to touch, refrigerate over night.

Chocolate ganache

Heat cream in a small saucepan until close to boiling, remove from heat and add chocolate. Stir until chocolate has melted and the mixture is smooth. Leave to cool for at least an hour or until thick enough to thickly coat the back of a spoon.

Use a small knife to loosen the cake from the sides and middle tube of the cake pan. Be patient, I usually have to do this 2 or 3 times before the cake comes out.

Cut a sheet of the yellow and red cellophanes in half. Layer each sheet on the cake stand or plate (yellow, red, yellow, red). Carefully turn the cake onto the cellophane Lava Pool. Spread a generous layer of cooled chocolate ganache over the top and side of the cake using a butter knife or offset spatula (from cake decorating shops).

Press a small cup into the mouth of the volcano and line with a half sheet of red cellophane. Press the cellophane right in so the ends stick up like erupting lava. Spoon red and orange jelly into the cup, so it is just overflowing the brim of the cup. Use the jubes to form piles of molten rock at the base of the volcano.

Refrigerate the cake until needed, or leave at room temperature and just load up with jelly before the big moment. To cause the eruption, lift a corner of the cellophane and the jelly will tumble down the cake and into your carefully placed lava-catching devices!

Notes:

  • Preparation time: 25 minutes, baking time: 1 hour 15 minutes, decorating time: 20 minutes.
  • This chocolate mud cake is sublime and best at room temperature. A little too much chocolate (and optional caffeine) for small children, but great for all the chaperoning adults!
  • Some small chocolate honeycomb squares would also look great as boulders. My son (now an elderly 7yo) is obsessed with secret agent Lego at the moment, so we had our volcano decorated with agents chasing Dr Infernos bad guys across the dangerous slopes!

 

Palmiers

Palmiers

Serves:

Ingredients

  • 2 sheets frozen puff pastry
  • 1/2 cup caster sugar
  • 1 tsp cinnamon

Method

Lay pastry sheets on the bench to defrost.

In a bowl, combine the sugar and cinnamon together.

Line 2 baking trays with baking paper.

When pastry is defrosted sprinkle sugar and cinnamon mix evenly over the top of each sheets.

Turn the top edge down 2cm and the bottom edge up 2cm and repeat. Fold both sides together and press down firmly. Cut 1 cm strips and place on the tray cut sides up leaving 3 cm between each pastry.

Place in the refrigerator for 10 minutes.

Preheat oven to 200°C.

Bake for 15-20 minutes.

Serving Suggestions

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Frozen Honeycomb Slice

This creamy frozen honeycomb slice is a delicious combination of malty biscuits, creamy ice cream and crunchy honeycomb. This slice is so easy that the kids could make this by themselves.

Ingredients

  • 1 pkt (250g) Malt ‘O’ Milk biscuits
  • 600ml thickened cream
  • 1 tin (395g) condensed milk
  • 1 pkt (400g) chocolate coated honeycomb

Frozen honeycomb slice

Step 1. Take a 25cm x 35cm baking tray and line with baking paper. Place malt biscuits, face side up to cover the entire base.

Step 2. Chop honeycomb roughly. If the kids are making this slice then they can put the honeycomb in a resealable bag and crush with a rolling pin.

Step 3. In a mixing bowl, whip the cream until thick and add the condensed milk and mix until just combined. Add half of the honeycomb to the cream mixture and stir until combined.

Step 4. Pour the mixture into the tray over the biscuits and smooth the top. Sprinkle the remaining honeycomb shards over the top. Freeze for 3 hours or until set. Slice into squares and serve chilled.

Cheesecake

Notes:

Serving Suggestions

Note

  • Malt ‘O’ Milk biscuits are an Arnott’s brand biscuit and were easy to find in my local supermarket.
  • We used a generic chocolate coated honeycomb but you could also use Violet Crumble bars or Crunchie bars in place of this honeycomb.
  • If you don’t like honeycomb then you could just use your favourite confectionery bar or lollies in this recipe.
  • Did you know that you can make ice cream from just two ingredients? Try this 2 ingredient ice cream and you will get a delicious surprise.
  • You can use up ripe bananas by making this sweet Banana maple ice cream recipe. It is perfect on pancakes.
  • If you are looking a real grown-ups ice cream then you can make this Ginger ice cream. It’s the perfect end to a summer meal.
  • If you have little ones attending your Christmas lunch then try these Christmas angel ice creams as a quick and easy dessert that you can prepare ahead of time.
  • Sundaes are a great way to combine all of your favourite things with ice cream and so we give you the Rocky road ice cream sundae. All the yummy things in one cup!
  • You can make an ice cream into an easy birthday cake with this Popsicle birthday cake. Just slice between the sticks and eat it.
  • If you are looking for a fun activity to do with the kids then try making this Ice cream in a can. It takes a LOT of shaking but in the end you get a delicious cool treat.
  • It doesn’t get any easier than this Ice cream slice. Get the kids to help you whip it up and freeze for an easy homemade ice cream.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Apricot chicken with parsley

Apricot chicken with parsley

Serves:

 

Ingredients

  • 1.5kg chicken thigh fillets
  • 1 tablespoon oil
  • 405mL can apricot nectar
  • 40g packet French onion soup
  • 2 tablespoons flat-leaf parsley, chopped

Method

Trim all the yucky bits from the thigh fillets and cut into 3cm square pieces.
I find mantra-style repetition of the phrase, the taste is worth it gets me through this part!
Heat oil in a large heavy-based frypan and brown half the chicken over medium heat.
Transfer browned chicken to plate and repeat with remaining chicken.
Return chicken to pan with nectar and soup mix, stir well to combine.
Bring to boil, reduce heat to simmer, cover and cook for 20 minutes.
Stir occasionally, taste test for salt and pepper (I dont usually add any).
Serve sprinkled with parsley.

Notes:

  • If you are really into apricots, add half_ cup chopped dried apricots with the nectar and soup mix.
  • I like rice with my apricot chicken, but mash would do just as well.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

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Easy peanut butter bars

Easy peanut butter bars

Serves:

 

Ingredients

  • 2 cups peanut butter
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 cup chocolate chips
  • nuts (optional)

Method

Mix all ingredients together.

Press into a deep, greased baking tray.

Bake in a 180C oven for 15 minutes.

Turn oven off, and let sit in oven for 15 more minutes.

Remove from oven and cut into slices. Serve hot or cold.

Serving Suggestions

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Beef rice paper rolls

Beef rice paper rolls

Serves:

 

Ingredients

  • 600g rump steak
  • 1/3 cup soy sauce or teriyaki sauce
  • 20 sheets rice paper (gluten-free)
  • 2 carrots, peeled and grated
  • 100g bean thread vermicelli
  • half a cup fresh coriander leaves, chopped
  • 1 cup satay sauce

Method

Bash steak and marinade in soy or teriyaki sauce for at least one hour or overnight.

Heat a non-stick frypan to high heat, cook steak for 3-4 minutes each side until cooked through. Transfer to a plate to cool. When cold, trim away yucky bits and thinly slice meat.

Place vermicelli in a large bowl, cover with warm or boiling water and leave to soak until softened. Drain, rinse under cold water and drain again.

Fill a large bowl with warm water. Dip a sheet of rice paper into the water for about 10 seconds, just until it starts to soften (if you leave it in too long it becomes very tricky to handle), then transfer the sheet to a dinner plate. Place about six pieces of steak, a handful of vermicelli noodles, carrot and coriander in a pile on one end of the rice paper. Fold the top of the rice paper over the ingredients, then fold in each side and roll up. Repeat with remaining ingredients.

Serve on a large plate with satay dipping sauce.

Notes:

  • A great kid-friendly recipe, help them prepare all the ingredients and let them roll up, roll up!
  • If you are a nut-free household, use a hoisin sauce or dipping sauce instead of satay sauce.
  • Recipe created by Melissa Hughes for Kidspot.

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Halloween vanilla vampire cupcakes

Halloween vanilla vampire cupcakes

Serves:

12 cupcakes

Ingredients

Method

Spread each cupcake with buttercream icing.

Now use the red icing tube to dab two dots of red onto each cupcake.

Use a toothpick to drag the red colouring down vertically, like bloody fang marks (see video).

Find more related Halloween recipes:

Serving Suggestions

Note

  • This cake decoration is so simple you could get the kids to do it and tick off a fun Halloween activity in the process.
  • If you find making a quantity of buttercream icing just one step too far on a busy day, buy a can of Betty Crocker buttercream icing at the supermarket instead.
  • This recipe was created by Penny Flanagan for Kidspot, New Zealand’s best recipe finder.

Food pyramid

Food pyramid

Serves:

Ingredients

Method

The food pyramid helps kids to receive all the nutrients growing children need each day from the five food groups.

These are:

  • Fruit
  • Vegetables
  • Protein – this includes lean meat, fish, poultry, eggs, nuts, legumes
  • Grains – this includes bread, cereals, rice, pasta and noodles
  • Dairy – this includes milk, yoghurt, and cheese

 

You’ll need to eat a number of serves from each group depending on your age and how active you are. Growing children need the following number of serves from each group:

 

Grains

Vegetables

Fruit

Dairy

Protein
Children 4-7 yrs

3 – 4

4

2

3

1/2-1
Children 8-11 yrs

4 – 6

4 – 5

1 – 2

3

1 – 11/2
Adolescents 12-18 yrs

4 – 7

5 – 9

3 – 4

3 – 5

1 – 2

Sample serves from the Australian Guide to Healthy Eating.

 

How big is one serve?

Fruit:

  • 1 medium piece – such as an apple, banana or pear
  • 2 small pieces – such as a kiwi fruit, passionfruit, plum
  • 1 1/2 tablespoons of sultanas, raisins or currants
  • 4 pieces of dried fruit – such as apricots, pears or figs
  • 1 cup of tinned fruit

Vegetables:

  • 1 potato
  • 1/2 cup (75g) of cooked vegetables
  • 1 cup of salad vegetables
  • 1/2 cup (75g) of cooked legumes – dried beans, peas or lentils

Protein:

  • 65-100g cooked meat or chicken
  • 80-100g of fish fillets
  • 2 small eggs
  • 1/2 cup of cooked dried or tinned beans – such as lentils or red kidney beans
  • 1/3 cup of nuts – such as almonds, cashews or peanuts
  • 1/4 cup of seeds – such as sunflower or sesame

Grains:

  • 2 slices of bread
  • 1 medium bread roll
  • 1 cup of cooked pasta, noodles or rice
  • 1 1/3 cup breakfast cereal
  • 1/2 cup muesli

Dairy:

  • 1 cup of milk
  • 200g of yoghurt
  • 40g of cheese
  • 1/2 cup evaporated milk

While there are plenty of foods that don’t fall clearly into one of these categories – chips, chocolate – it’s best to keep these ‘extras’ to minimum as they are usually high in empty calories, salt, sugars and fats.

Find more:

 

Common Sense Advice. Share your experiences, tips and advice on the Kidspot Message Board.

This article was written by Ella Walsh for Kidspot. Sources include Nestle and Better Health Channel.

 

Serving Suggestions

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Mini chocolate mint ice cream sandwiches

Mini chocolate mint ice cream sandwiches

Serves:

Makes 12

Ingredients

  • 24 chocolate biscuits
  • 2 Litre Mint chocolate-chip ice cream
  • 1/4 cup sprinkles
  • 1 bottle white chocolate sauce

Method

Lay 12 chocolate cookies out with the flat side facing up. Match them with similar sized chocolate cookies and place them facing up too.

Scoop a spoonful of chocolate mint ice cream onto 12 of the cookies.

Place the leftover cookies on top.

Press the cookies together slightly so that the ice cream comes right up to the edges.

Working quickly, press the sides of the ice cream sandwiches into the sprinkles, so that all of the sides are covered.

Drizzle over the white chocolate sauce.

Serve immediately.

Find related sweet Christmas recipes

Serving Suggestions

Note

  • Using store-bought cookies means that these mini ice cream sandwiches are the perfect size for kids.
  • You might find it easier to make the ice cream sandwiches in batches of 3-4, so that the ice cream doesn’t melt before serving.
  • This is the perfect Christmas dessert – it’s so simple! In fact, the kids can even make their own – just lay everything out and let them create their own mini sandwiches.
  • You can prepare these ahead of time and freeze in an airtight container until needed
  • This recipe was created by Lucy Mathieson for Kidspot.

Ham and pineapple pizza muffins

Ham and pineapple pizza muffins

Serves:

Ingredients

  • 3 English muffins, split
  • 6 tbsp pizza sauce
  • 4 slices ham, diced
  • 1 tin (440g) crushed pineapple, drained well
  • 3 cup pizza cheese

Method

Toast the muffins in the toaster and spread 1 tablespoon of pizza sauce on each.

Scatter ham and pineapple on the pizza sauce.

Top with pizza cheese.

Place under the grill until the cheese is melted and serve.

Notes

  • You can do these in the oven for 10 minutes at 160C fan-forced to melt the cheese, too.
  • I prefer to get these made fast under the grill.
  • Consider making a double batch of these and popping some into lunchboxes cold. They get eaten fast in my house.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand

Related pizza recipes

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Free form apple pie

Free form apple pie

Serves:

 

Ingredients

  • 2 sheets frozen sweet shortcrust pastry
  • 3 small red apples (Pink Ladies are my favourite)
  • 4 tablespoons almond meal
  • 1 teaspoon cinnamon
  • 2 teaspoon caster sugar
  • Thick cream or icecream, to serve

Method

Preheat oven to 180°C.

Remove pastry sheets from freezer and lay on a bench to defrost.

Quarter and core apples, then thinly slice each quarter.

Sprinkle 2 tablespoons almond meal on each pastry sheet, leaving a 5cm border.

Pile on apples, sprinkle with cinnamon and sugar.

Fold up edges of pastry, doesn’t matter if it looks messy, that’s the whole idea.

Bake for 25-30 minutes until pastry is crisp, apples are tender and there is a fantastic aroma drifting through the house!

Serve hot with cream or icecream.

Notes:

  • Make sure you get sweet shortcrust pastry, I have made this pie with unsweetened pastry, but it’s just not quite right.
  • You could always make your own pastry, if time permits.
  • Leftovers can be kept covered in the fridge and reheated the next night at about 150°C.
  • Recipe created by Melissa Hughes for Kidspot.

 

Serving Suggestions

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Gluten-free peanut butter cookies

Gluten-free peanut butter cookies

Serves:

 

Ingredients

  • 375g jar crunchy peanut butter
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1 cup macadamia nuts, chopped
  • 1/2 cup milk choc bits

Method

Preheat oven to 180ºC and line trays with baking paper.

Place peanut butter, sugar and egg into a mixing bowl.

Stir with wooden spoon until mixture is no longer sticky. Stir in nuts and choc bits.

Roll mixture, 1 tablespoon at a time, into balls.

Place on baking trays, allowing room for spreading. Flatten slightly with fingertips.

Bake for 12-15 mins or until light golden. Cool on trays for 5 mins. Transfer to wire rack to cool completely.

Serving Suggestions

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Cheesy Vegemite pastry twists

Cheesy Vegemite pastry twists

Serves:

 

Ingredients

Nut-free

1 sheet frozen puff pastry
1 tablespoon butter
1 tablespoon Vegemite (or to taste!)
1 cup grated tasty cheese
1 teaspoon plain flour
1 tablespoon milk

Method

Place pastry sheet on bench to defrost. Preheat oven to 180C. Line a baking tray with baking paper. Spread pastry sheet with butter, Vegemite and then sprinkle with cheese. Fold the bottom edge of the pastry over to encase the ingredients, sprinkle with some plain flour and use a rolling pin to roll out to original pastry sheet size.

Cut into 12 strips and twist 2-3 times. Place on baking tray, brush with milk (or lightly beaten egg) and bake for 10 minutes or until golden and crisp. Serve warm or cold.

Notes:

This idea came about when I had accidentally defrosted one too many sheets of pastry!

A great snack or lunchbox filler that is easy for the kids to make.

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Serving Suggestions

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Kid-approved chicken rice paper rolls

Kid-approved chicken rice paper rolls

Serves:

 

Ingredients

  • 16 rice paper sheets
  • 5 tbs hoisin sauce
  • 1/2 barbecue chicken (skin off, finely diced)
  • 1 cucumber (medium, cut into ribbons)
  • 1 carrot (medium, cut into ribbons)
  • 1 avocado (thinly sliced)

Method

Place one rice paper sheet in a shallow dish of warm water, let it soften for 15 seconds, or until just soft. Place the rice paper sheet on a damp tea towel.

Spread 1tsp of hoisin sauce across the centre of the rice paper, then place a heaped tablespoon of chicken on top, a few ribbons each of cucumber and carrot and then top with a slice of avocado.

Fold the shorter edges of the sheet up over the filling at both ends to secure, then fold one of the long edges straight up and over, and finish by rolling it all toward the other long edge.

Serve immediately on a platter or cover with a damp tea towel and refrigerate until needed.

Find more recipes for your kids will love:

Serving Suggestions

Note

  • These rice paper rolls aren’t authentically Asian but in my time I have found that most kids just aren’t into shredded raw cabbage (if yours are then high five!), but you can always amp up the flavour with a sprig of coriander, a mint leaf or two or some snow pea sprouts.
  • Keep rice paper rolls covered in something damp if you’re going to store them for later because they are sticky and are likely to tear open. I actually laid mine on some lettuce leaves which looked pretty, kept them from sticking and provided a chance to eat some leafy greens too!
  • This recipe was created by Katie Rainbird for Kidspot, New Zealand’s best recipe finder.

Prawn toasts

Prawn toasts

Serves:

Ingredients

  • 10 slices white bread
  • 500g green prawns, peeled and deveined
  • 2 green onions, sliced
  • 1 tbsp grated ginger
  • 1 egg white
  • 1 tsp cornflour
  • 1 tsp soy sauce
  • 1/2 tsp white pepper
  • 1/2 cup sesame seeds
  • peanut oil for frying

Method

Remove crusts from bread and cut each slice into 4 triangles.

Place the prawn meat into food processor with the green onions, ginger, egg white, cornflour, soy sauce and pepper. Process until smooth.

Spread 1 tablespoon of this mixture on each triangle of bread. Press the toasts face down into the sesame seeds. Repeat until all are finished.

Heat the peanut oil in a saucepan or wok. Check the heat by dropping a small piece of bread in to see if it sizzles.

Fry the toasts in batches of three, face down for 1 minute and then turn for 20 seconds. Drain on paper towel.

Notes

  • As you fry these in batches you will need to make sure that your oil doesn’t get too hot or the mixture won’t cook through properly. I like to turn the heat down after the first two batches.
  • It’s best to drain these on paper towel after frying.
  • To keep warm just pop them into an oven that has been preheated to 150’C while you finish cooking.
  • You can also freeze these after frying and re-heat in the oven when you need them.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

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Easy vegetarian laksa

Easy vegetarian laksa

Serves:

 

Ingredients

  • 400g pumpkin, chopped into bite-sized pieces
  • 1 tablespoon vegetable oil
  • half a teaspoon salt
  • 200g rice stick noodles
  • 1/3 cup laksa paste
  • 1 tablespoon sugar
  • 1 cup vegetable stock
  • 400ml tin coconut milk
  • half a packet sesame flavoured tofu nuggets, or tofu puffs
  • 1 cup green beans, tails removed and chopped in half
  • juice of 1 lime

Method

Preheat oven to 200C. Toss pumpkin with vegetable oil and salt. Place on a baking sheet and into the hot oven, and roast for about 15 minutes or until golden.

Place noodles into a pot of water and bring to a boil, cooking for 5 minutes until nearly tender. Drain and set aside.

In the same large pot, whisk together the laksa paste, sugar, stock, and coconut milk and bring a simmer for at least 2 minutes.

Add roasted pumpkin, tofu, beans, lime juice, and noodles. Cook for another 4-5 minutes until noodles are soft and serve immediately.

 

Notes:

  • You should be able to find tofu nuggets in most large grocery stores within New Zealand. If not, you can find tofu puffs (which I prefer but didn‰t have time to find) at Asian grocers, though these are probably not as healthy. Your last tofu option would be to chop up some firm or silken tofu and add at the last second – yum!You can add any vegetables you like to this delicious Asian soup – broccoli, cauliflower florets, carrot, potato‰_ whatever you feel like. If you add potato, make sure it‰s cooked as the pumpkin is in this recipe.
  • If you are no‰t vegetarian, consider adding 2 tablespoons of fish sauce in at the end of cooking.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand‰s best recipe finder.

Serving Suggestions

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Honey soy salmon

Honey soy salmon

Serves:

Ingredients

  • 2 tbs honey
  • 2 tbs soy sauce
  • 1 1/2 tbs fresh lime juice
  • 2 tsp dijon mustard
  • 1 tbs water
  • 2 tsp vegetable oil
  • 2 x 200g salmon tails (they haven’t any bones)

Method

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water.

In a small non-stick skillet heat oil over moderately high heat and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates.

Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon. Serve with rice and steamed green vegetables.

Serving Suggestions

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Homestyle chips

Homestyle chips

Serves:

Ingredients

  • 8 large sebago potatoes, peeled and cut into BIG batons (or Agria potatoes)
  • vegetable oil for frying

Method

Place chips into a pot and cover with cold water. Bring to the boil and cook for 5 mins.

Drain and lay the potatoes out on a clean dry tea towel.

Heat vegetable oil for frying.

Fry the chips until golden. Serve with salt and vinegar on the side.

Find related recipes for the man of the house.

Serving Suggestions

Note

  • I use sebago potatoes for these chips because they grow really big!
  • Boiling the chips for a few minutes gives them that fluffy interior that make chips delicious.
  • You can shallow fry these if you don’t have a deep fryer. Just make sure to turn them to make them golden all over.
  • These are great served with Beer batter fish, Maldon sea salt flakes and some nice malty vinegar.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Hollywood starlet birthday cake

Hollywood starlet birthday cake

Serves:

 

Ingredients

Decorations

  • 200g white ready-to-roll fondant icing
  • Star cookie cutters
  • Alphabet cookie cutters
  • Red ribbon
  • Doll
  • Gold cachous
  • Yellow food colouring

Method

Following the packet instructions, prepare two packet cakes and pour together into the cake tine. Bake according to the instructions – you may have to increase your cooking time

slightly as you have doubled the recipe by putting to packets into one tin.

Repeat with the remaining packet cakes.

Level both cakes with a knife and spread the top of one cake with the Chocolate butter. Sandwich the remaining cake on top.

Ice the entire cake with buttercream.

Decorations

Knead fondant until soft and smooth.

Dust work bench with icing sugar and roll out fondant to approx. 5mm thickness. Using the star cutters, cut out desired number of stars and press gold cachous on star tips. Place stars

on a tray lined with baking paper and allow to dry and harden (this may take 24-48 hours.) Using the alphabet cutters, cut out the word Hollywood and put aside to dry and harden.

When the stars are dry paint the stars with yellow food colouring and allow to dry. (This will give a strong, vibrant colour.)

Position the ribbon down the middle of the cake leaving a space at the back of the cake for the Hollywood letters. (By putting the ribbon on first, gives you a centre to work from when

positioning your other decorations.)

Position the Hollywood letters at the back of the cake (you can curve this if the letters do not fit across the cake in a straight line.)

Position the stars at the front of the cake. Poke the feet of the doll either side of the ribbon so it looks like it is walking down the red carpet.

Carefully press gold cachous around the edges of the cake. This does take time but it is worth the effort to give the cake a bit of Hollywood glamour.

Notes:

  • If you don’t have alphabet cutters, you can create the lettering on a computer to use as a template on the fondant icing. Use a sharp knife to cut around the templates.
  • If you don’t wish to use packet cakes, any other cake is suitable. Adjust your recipe to suit the tin being used.
  • You can mix a splash of vodka with the yellow food colouring. This helps it to dry quicker.
  • Make the stars and Hollywood letters a couple of days before you need the cake to ensure they are completely dry. Store in an airtight container once dry and hard.
  • This recipe was created by Katherine Petric for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Budget biscuit base

Budget biscuit base

Serves:

Ingredients

  • 500g margarine
  • 1 cup sugar
  • 1 tin condensed milk (395g)
  • 5 cups self-raising flour

Method

Cream butter and sugar for 3-4 minutes until pale and creamy.

Add condensed milk with mixer running.

Add flour 1 cup at a time with mixer running and when complete beat for 2 mins on high.

Add any extra ingredients that you would like in your biscuits and roll into teaspoon size balls.

Place on a baking sheet. and slightly flatten with a fork or your fingers.

Bake for 8-10 minutes.

Notes

  • The things you can add to this base is only limited to your imagination. One batch usually makes around 100 biscuits.
  • With this batch I made 4 types of biscuits. To 2 cups each I added the following. 1/2 cup of chocolate chips. 1 cup of cornflakes and 1/2 cup choc chips. 1 cup of Coco Pops. 1/2 cup crunchy Peanut butter.
  • You can also add honey and oats, sultanas, coconut and smarties or M&M’s. I thought the best was the choc chips and cornflakes combination.
  • This Budget biscuit base recipe was created by Jennifer Cheung for Kidspot, New Zealand

Serving Suggestions

Note

Ham coleslaw sandwich recipe

Ham coleslaw sandwich recipe

Serves:

Ingredients

  • 1/2 teaspoon table salt
  • 1/2 large cabbage, sliced as thinly as you can or whizzed in a food processor
  • 1 cup finely minced white onion
  • 1 large carrot, shredded
  • a few sprigs of flat-leafed parsley, roughly chopped
  • 1 tsp raw sugar
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • ground black pepper to taste
  • 1 small tub plain low-fat Greek yoghurt
  • 2 tbsp low-fat mayonnaise

Method

In a colander, stir together salt and cabbage.

Let sit for 15 minutes, patting the cabbage dry after liquid has drained out.

Add onion, carrot and parsley and transfer to serving bowl.

In a mixing bowl, stir together sugar, apple cider vinegar, dijon mustard, black pepper, Greek yoghurt, and mayonnaise.

Pour over vegetables and mix well to combine.

Find more lunch ideas

Serving Suggestions

Note

  • Although the mayonnaise is optional I think it adds a nice, creamy touch to the coleslaw dressing.
  • Half a grated apple added to the veggie mix gives a lovely, fruity flavour to the coleslaw.
  • This recipe was created by Maxabella for Kidspot, New Zealand’s best recipe finder.

Pot roast

Pot roast

Serves:

 

Ingredients

  • 90g butter
  • 1 cup red wine
  • 2kg corner of topside (without fat)
  • 2 large carrots, cut into large chunks
  • 2 parsnips, cut into large chunks
  • 4 medium potatoes, cut into large chunks
  • 8 small onions, peeled
  • 4 rashers shortcut bacon, diced
  • 1/3 cup cornflour
  • 4 cups beef stock
  • 3 tablespoons tomato paste
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 2 teaspoons mixed herbs
  • salt, pepper

Method

Heat 30g butter and ½ cup red wine in large saucepan, add meat, brown well on all sides.

Remove meat from pan.

Add another 30g butter to saucepan, then carrot, parsnip, potato, onion and bacon.

Sauté gently til golden brown.

Remove from pan.

Melt 30g butter in saucepan.

Add flour, stir over high heat until dark golden brown, being careful not to burn.

Remove from heat, add stock and remaining red wine, stir until combined.

Add tomato paste, Worcestershire sauce, sugar and mixed herbs and mix well.

Return to heat until sauce boils and thickens.

Place meat (not the vegie combo) in saucepan, bring to boil, simmer gently 2 hours.

Add prepared vegetables and bacon, simmer for another 30 minutes until vegetables are tender.

Remove meat and vegetables from pan, keep warm.

Bring sauce to boil and simmer uncovered for 10 minutes to thicken.

Carve meat, serve with vegetables and gravy.

Notes:

  • Impressive presented on one large platter in the centre of the table if you are entertaining.
  • Great for leftovers! Store in the fridge in a casserole dish and reheat in microwave or saucepan.
  • A separate serve of greens also adds some colour to this dish.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Lolly birthday cake

Lolly birthday cake

Serves:

Ingredients

  • 1 chocolate birthday cake
  • 1 Kit Kat share pack (185g)
  • 1 Cherry share pack (216g)
  • 1 Crunchie share pack (216g)
  • 1 Time Out share pack (192g)
  • 1 Twirl share pack (180g)
  • 1 Flake share pack (168g)
  • 1 bag of Chupa Chups ( 25 pack)
  • 1 pkt Mentos Mini Rainbow bag (120g)

Method

Step1. Bake the chocolate birthday cake.

Step 2. Give it a thick coat of chocolate buttercream icing.

Step 3. Cover it in your favourite chocolates. Decorate the top with Mentos and push Chupa Chups into the top.

Lolly birthday cake

Find more cake recipes:

Serving Suggestions

Note

  • If you need to plan ahead with this cake you can bake the two layers of cake and freeze them wrapped in cling film until the day you need them. They will only take an hour or two to defrost.
  • The thick coating of icing should be enough to hold all these delicious chocolates on the outside but if you need to transport this cake or are decorating it for the next day you will need to tie a big ribbon around the centre of the cake to hold all of the chocolates on.
  • If you don’t like these particular chocolates you can use a combination of just your favourites.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Dino birthday cake

Dino birthday cake

Serves:

Ingredients

  • 2 pkt x Betty Crocker Devils food cake
  • 6 eggs
  • half a cup vegetable oil
  • 1 cup water

Icing and decoration

  • 2 Betty Crocker Creamy deluxe vanilla frosting
  • 3 tsp green food colouring
  • 2 sachets of chocolate Icing from the cake mix
  • 1 medium pkt M&Ms (Just the brown ones – the rest are for mummy!)

Method

Prepare cakes in 2 x 9 inch round cake tins as per the packet directions.

Freeze both cakes before cutting and frosting. When ready to create your dinosaur, remove the cakes from freezer and trim tops so both cakes are the same height and sit flat on the board when turned upside down.

Cut a slice off the bottom of one cake and create an upside down U shape to make the dinosaur body.

Make a template of a head shape and a tail shape on a 9 inch diameter piece of paper and cut these from the second cake.

Arrange all pieces of cake into dinosaur shape on a tray or cake board.

Open frosting sachets and reserve 2 tablespoons of the (white) icing for the teeth and eye dots. Tint the remainder of the frosting with 3 teaspoons of green food colouring. Mix well. Place a big smear of this frosting on the bottom of each piece and position into final dinosaur shape. This helps it stick to the tray or board.

Apply a thin coat of icing all over the dinosaur and return to the fridge for an hour. This is called a crumb coat and helps seal the cake so the final product is smooth and crumb free. Recoat the cake in a final coat of icing smoothing all edges ready for decoration. Give the Dinosaur back spots, toes and two eyes with the M&Ms. Use a piping bag to dot the eyes and make some teeth with the reserved white frosting.

Take the chocolate icing sachet and squeeze into piping bag and pipe some spikes onto the board above the Dinosaur (a freezer Ziplock bag with the tip cut off one corner works well if you dont have a piping bag). Surprisingly this cake freezes really well. If you are freezing it add the M&Ms just before serving.

Notes:

  • Freeze the cake before you start to cut the shapes as this will give you a sharp edge to all the cuts you make as well as keeping the crumbs to a minimum.
  • Go easy on the amount of green colouring you add to the icing or you will end up with a flouro cake and hyperactive party guests!
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Sticky honey drumsticks

Sticky honey drumsticks

Serves:

 

Ingredients

  • 8 chicken drumsticks
  • 3 garlic cloves, finely chopped
  • 2 tablespoons of ginger, finely grated
  • 3 tablespoons honey
  • 4 tablespoons soy sauce (see note)
  • 1 tablespoon sesame oil

Method

Whisk the ginger, garlic, honey, soy sauce and sesame oil together in a non-metallic mixing bowl or dish and add the drumsticks.

Turn the chicken over in the marinade to ensure its well covered. Cover with clingfilm and marinate in the refrigerator for 1 to 4 hours..

Preheat the oven to 200C.

Place the drumsticks into a baking dish and pour over the remaining marinade. Roast for 15 minutes, remove to turn the chicken pieces and continue to roast another 15 minutes.

Serve drizzled with the remaining pan juices over rice or alone.

Notes:

  • you can use Kecap Manis is thick, sweet Indonesian soy sauce. You will be able to find it in the Asian section of your supermarket.If you are unable to find this, just use what you have in your pantry.
  • These are almost better served cold for lunch!
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

Rainbow fried rice

Rainbow fried rice

Serves:

Ingredients

  • Red – 1/2 red capsicum, diced
  • Orange – 1 carrot, peeled and diced
  • Yellow – 1/2 yellow capsicum, diced and 1/2 cup frozen corn
  • Green – 1/2 cup frozen peas
  • Blue/Indigo – 1/2 red onion, diced
  • Violet – 6 rashers short cut bacon, diced
  • 1 cup basmati rice
  • 2 teaspoons oil
  • 2 eggs, lightly beaten
  • 2 cups cooked chicken, diced
  • 2 tablespoons soy sauce

Method

Cook the rice in a large saucepan of boiling water until tender or use a rice steamer. Drain, refresh under cold water and drain again.

Heat 1 teaspoon of the oil in a wok over high heat. Pour in the eggs and cook as an omelette, turn, cook until firm. Transfer to a plate and cut into thin strips.

Heat remaining teaspoon of oil in the wok over high heat, add onion and bacon, stir fry for about 3 minutes until golden and starting to crisp. Add capsicums and carrot and cook for 2 minutes, add frozen peas and corn, stir-fry for another minute. Add soy sauce, mix through, then add rice, egg strips and chicken and cook until heated through. Stir well and serve.

Notes:

  • If I know I am going to be cooking a fried rice-type dish, I try and cook the rice the night before or a couple of hours before and keep it in the fridge. The rice separates more easily and it makes for a speedier dinner.
  • A lovely colourful dish, but I had to take out the carrots for my daughter and the peas for my son. Otherwise, a raging success!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note

Veggie cream cheese spread pressed sandwiches

Veggie cream cheese spread pressed sandwiches

 

Ingredients

  • 100gm of cream cheese
  • Teaspoon of mayonnaise
  • Teaspoon of finely chopped red onion
  • 3 slices of carrot
  • 5 baby spinach leaves
  • Pepper to taste
  • 2 slices of bread

Method

For the cream cheese spread

Combine about 100gm of your kids’ favourite cream cheese with a little mayo. Then very finely chop a small amount of red onion, 3 slices of carrot and about five baby spinach leaves and mix into the mayonnaise and cream cheese. Add pepper to taste.

To make the pressed sandwich

Take two slices of bread, setting one aside and gently placing a glass or bowl (whatever fits best) on top of one slice. Don’t press down at this stage. Carefully cut away the crusts of the bread about 1/2 cm from the edge of the glass (to make a cat, cut the top corners of the bread on an angle and set aside). Do the same to the second slice of bread. Spread your filling on one round of bread and top with the second round. Put the glass/bowl back on top and this time press down gently but firmly, sealing the edges. Done!

To make the cat

Put the pressed sandwich into the lunchbox and add the crust corners for ears. Slice six fine slices from a carrot and place as whiskers. Add a raspberry (or blueberry) for a nose. Cut two slice of cucumber and add as eyes. Meow.

Note

  • Add ham, chicken, salad or cheese for extra oomph.
  • This recipe was created by Bronwyn Mandile for Kidspot.co.nz,åÊNew Zealand’s best recipe finder.

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